French Bread, Sponge Method Dough

Name: French Bread, Sponge Method Dough
Yield: 4 servings
Ingredients: water; flour; yeast; finish; salt

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Ingredients

Mix yeast or sourdough starter with water and 1 cup flour.
Cover and let rise overnight.
Add salt and enough flour to make a workable dough (I usually use 30-40% whole wheat flour for a more nutritious final product).
Knead, shape, and let rise until almost double.
Bake in a 450 degree F oven for ~20 minutes.
To acheive a better crust, preheat a shallow pan on bottom rack, and pour in 2 cups of water when you begin baking bread. This is one of the secrets to the desired crust on a French or Artisan bread.
Enjoy!

137 kcal 7% DV

Protein Fat Carbs

Protein 8.6g 17% DV

Total Fat 0.5g 1% DV

Carbs 24.2g 9% DV

Fiber 2.3g 8% DV

Sugar 0.5g 1% DV

Sodium 10535.5mg 100% DV

Potassium 553.8mg 12% DV

Calcium 29mg 2% DV

Iron 2.3mg 13% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).